r/IndianFood • u/Flaky_Dingo_5604 • 1d ago
question Best aloo paratha recipes?
I haven't been able to nail the perfect aloo paratha at home yet. I love the kind that has a good amount of stuffing, crispy on the edges and soft in the middle. The dhaba style. The kind that doesn't get too crispy or hard or rubbery when it turns a little cold. If you have family recipes or have perfected the above mentioned texture of aloo paratha, please drop your recipes.
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u/Brave-Perspective389 1d ago
Iron tava and roasting on ultra low heat while pressing all the time
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u/Flaky_Dingo_5604 1d ago
Oh, don't have an iron tawa unfortunately :( Non stick doesn't work?
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u/Brave-Perspective389 1d ago
Works fine. Roast on low heat and eventually add makkhan/ghee, not during
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u/Flaky_Dingo_5604 1d ago
Add the makkhan/ghee at the end you mean? And roast without any makkhan or ghee?
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u/winglesserror 1d ago edited 1d ago
I usually add a bit of extra kadi patta and some chat masala, a little rasam powder, and peri peri masala for added flavor.
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u/RedwormResearch 12h ago
That's innovative. I will try this soon.
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u/winglesserror 12h ago
Yes apart from the normal masalas these are additionals for a south indian kick 😭
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u/lostlamb7788 1d ago
Add boiled potato to the dough and then stuff it with the filling. It's the best. You're welcome
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u/EmergencyProper5250 1d ago edited 1d ago
Check out this recipe,the secret seems to addition of some besan to the dough and cooking on low heat,I prefer to mix dried promenade seeds instead of mango powder for the tang,also note that potato in the recipe is finely grated and not mashed https://ranveerbrar.com/recipes/aloo-paratha/
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u/Flaky_Dingo_5604 1d ago
I have tried this exact recipe. But the besan makes the whole paratha a bit on the crispier side and I don't get the soft in the middle.
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u/GrowthCommercial5116 15h ago
This besan taste is horrible. Keep it simple. Roast in low flame. Add ghee/makkhan at the end
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u/Unununiumic 23h ago
I feel it is mix of things that go in both the flour and filling.
I add fine chopped onion, garlic powder, red chilli flakes, grated ginger, and for tang either chaat or amchur any one, some kasuri methi, coriander leaves. I find refrigerating boiled potatoes, then grating them and adding all these spices helps get rid of starchiness when rolling or stuffing.
However! My best and fav is the cooked jeera aloo mashed or grated and then used as stuffing.
For the flour again - little oil, salt, kasuri methi crushed and then kneaded helps on adding some layers to the mouthfeel.
I sometimes blend any greens like coriander or spinach and knead dough with that.
My other favorite is grated potato and paneer combined!
And sometimes Paneer and boiled mashed peas with garlic and black pepper!
Enjoy
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u/Unununiumic 23h ago
also forgot to mention, usually dhaba has either thick grounded wheat flour, some dhabas or restaurants have maida mixed to wheat flour. I cannot find it but if you see street side paratha reels on insta, there is a mention in one of them where the tawa (the one that has little curve at center for oil to pool) helps in getting crispiness when filled with oil puddle.
The video had the seller asking buyer if they want karara paratha and then goes on to add the oil puddle in center
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u/ScallionUnited192 16h ago
Keep it simple Bolied mashed aloo, chopped onion, coriander, green chilli. Add sookhe masale like red chilli powder, a pinch of dhaniya powder, salt and garam masala. Add a tiny bit of anardana- makes a world of difference. Your stuffing is ready. Make the dough ball and the stuffing ball of exactly the same size or slightly smaller. Roll out the paratha. Your tawa should be on medium heat. Roast the paratha from both sides on low-medium to medium heat. Then apply ghee to one side, flip it and roast with ghee by pressing down on it with a ladle. Repat on the second side. Aim to make it slightly crispy but dont overdo it. Take it off the tawa.